Grain Conference 2016
Thank you for attending, collaborating and celebratin local grains with us! We hope
you enjoyed participating in the workshops and meeting the incredibly talented
artists that made up our roster of grain conference instructors. Feel free to call us to
schedule classes or consulting at 310.656.8800 or visit the Business of Food site here.
LOW COUNTRY 101 Jeston Garner and La Vay Ullie of Ol’Skool BBQ
Osbbq.com Roulade Recipe: 2 lbs Pork Tenderloin 2 lbs Pork Sausage 2 small Onions (white or yellow) 1 stalk Celery 1 green Bell Pepper 3 cups of medium grain rice (enough for stuffing the Roulade) 1 bunch Parsley salt and pepper (to season) Buttermilk Biscuit Recipe: 2 cups Sonora Flour 1 Tbsp Baking powder 1 tsp salt 1/3 cup Lard 2/3 cup Buttermilk Sherry-Braised Pork Jowls with Medium Grain oilve oil (for frying) 1- 1/2lbs Peads & Barnett Pork Jowls 1 small onion chopped (yellow) 1 Tbsp Sonora flour 2 garlic cloves crushed 1/2 tsp cumin 1 tsp smoked paprika 150ml of dry sherry 500ml of Beef stock Handful of poppalo (substitute parsley) Handful of chicharronnes Handful of Cucarachas dried chili Method: Turn stove onto medium-heat and throw about 1-2 tbspn of olive oil in a large pan
and throw in chopped onions too. Cook it up gently for about 10-15 minutes until soft and lightly browned. (Remove
from pan) Cut up those cheeks (right out of the fridge) and toss them in flour. Add a little more oil to the pan and turn up the heat and brown those cheeks all over
(remove pork). Turn down stove to medium heat and return onions back to the pan and add garlic,
cumin, and paprika and cook for 1 minute. Then throw in some Sherry to loosen things up a bit and scrape the bottom pan to mix
it all up. After that pour in the beef stock and bring pan up to a simmer. Simmer gently for two
hours until cheeks are tender. When done serve in a bowl with rice and garnish with a pinch of Cucarachas dried
chili, handful of poppalo herbs, and bits of chiccharones on top. Enjoy! Pork Jowls Tip: ● Leave pork in fridge until ready to cut
● Cut Pork cheeks up evenly so they all cook evenly
● Lightly pat flour on cheeks
● Use good pork jowls (farmer or butcher preferred) - Thank you Peads &
Barnett!
For The Rice: 1 cup Koda Farms Rice 2 Tbsps salt 1/2 chopped yellow onion 1 clove garlic, minced 2 cups water Method: Turn pan onto medium-heat and add 2 Tbsps olive oil. Add onions and cook gently
until lightly browned then add garlic and cook for a minute. Next add water along with salt, bring to a boil and then add rice. Cook time is 16-18 minutes until fluffy. Rice Tips: ● Don't let that lid off
● When you do cover that pot with a lid turn down your fire to simmer! You're
good to go.
● Please, please rinse those grains after you cook them. Could it hurt?
● Oh, and use Koda Farms medium grain rice. It’s legit. Soaks ups the gravy like
white bread but the rice retains its integrity bite after bite.
BREAD Or Amsalam and Alexander Phaneuf of Ol’ Skool BBQ WHOLE GRAIN LOAF Bakers Percentages: Whole grain hard red winter/spring wheat – 50% Stone Ground Yecora Rojo – 50% Water (80-85 Fahrenheit) – 100% 3 hour old Levain – 12% Salt – 2.5% Procedure: 1. Mix Water and flour and let sit for 45 minutes to 1 hour (Autolyse) 2. Add Levain, remaining water, and salt and mix vigorously for about 15 minutes
(taking a 3-5minute break after every 5 minutes of mixing) 3. Fold the dough after it rests for about 30-45 minutes. Repeat this step 3 times.
After final fold let the dough bulk ferment for at least 1 hour. 4. Once the dough is properly fermented place dough on an un floured work surface
and portion to 1kilo dough balls and pre shape. 5. Allow dough to rest for 30-45 minutes. 6. Once dough is properly bench rested shape and place in banetones. Put the
finished dough into the cooler for an overnight cold ferment (36-40 Fahrenheit) 7. Preheat oven to 480 Fahrenheit and pre heat your cast iron double cooker. 8. Once oven is hot carefully remove dough into the double cooker, score and cover
and place into the oven. 9. After 25-30 minutes remove the cover. Finish cooking for about 25 minutes until
bread is fully cooked. PASTRY Rose Lawrence of Red Bread PROFITEROLE 3 WAYS - CREAM PUFFS FOR DAYS Brown Rice Coconut Puffs Yields 12 Medium Puffs 1 cup Water 1 stick Butter 1/2 teaspoon of sea salt 2 tablespoons cane sugar 1 cup Brown Rice Flour, milled fine 3 tablespoons tapioca starch 4 large eggs Filling: 1/2 cup heavy cream 1/2 cup coconut cream 3 tablespoons powdered sugar Desiccated coconut for Sprinkling 1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper. 2. Place the water, butter, sugar and salt in a heavy saucepan over medium-high heat.
Bring to a boil. Add the flour all at once and stir with a wooden spoon until it forms a
thick dough. Continue to cook while stirring for about 1 minute until dough pulls
away from sides. 3. Transfer the dough into the bowl of an electric mixer, fitted with a paddle
attachment. Mix on medium speed for 30 seconds to cool the dough down to a warm
temperature. Add the eggs, one at a time, mixing well after each addition. After all the
eggs have been added continue to mix, increasing the speed to high, until the dough is
smooth, thick and shiny, about 1 minutes. 4. Load the dough into a piping bag, and pipe the dough onto the prepared baking
sheets in mounds, spacing about 2 inch apart. Dust with powdered sugar. 5. Bake for 10 minutes (depending on the size) at 425. Lower the oven temperature to
375 and bake another 15 minutes, until the dough has risen and is golden brown.
Remove from the oven and pierce the side of each puff with a sharp knife to let the
steam escape. transfer to a wire rack set on your range and let cool completely. 6. In a stand mixer beat heavy cream and coconut cream together till soft peaks form.
Add sugar and beat to stiff peaks. Use a knife or your finger to pull puff apart in half.
Fill cold puffs, sprinkle with coconut. Enjoy Red Fife Puffs Yields 12 Medium Puffs 1 cup whole milk 1 stick butter 1/2 teaspoon of sea salt 2 tablespoons cane sugar 1 cup red fife Flour, milled fine 4 large eggs Filling: 3 lbs berries 1.5 lbs cane sugar 3-5oz lemon juice 1 cup heavy cream 1/4 cup powdered sugar Optional: 1 tablespoon bitters 1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper. 2. Place the milk, butter, sugar and salt in a heavy saucepan over medium-high heat.
Bring to a boil. Add the flour all at once and stir with a wooden spoon until it forms a
thick dough. Continue to cook while stirring for about 1 minute until dough pulls
away from sides. 3. Transfer the dough into the bowl of an electric mixer, fitted with a paddle
attachment. Mix on medium speed for 30 seconds to cool the dough down to a warm
temperature. Add the eggs, one at a time, mixing well after each addition. After all the
eggs have been added continue to mix, increasing the speed to high, until the dough is
smooth, thick and shiny, about 2 minutes. 4. Load the dough into a piping bag, and pipe the dough onto the prepared baking
sheets in mounds, spacing about 2 inch apart. Dust with powdered sugar. 5. Bake for 10 minutes (depending on the size) at 425. Lower the oven temperature to
375 and bake another 15 minutes, until the dough has risen and is golden brown.
Remove from the oven and pierce the side of each puff with a sharp knife to let the
steam escape. transfer to a wire rack set on your range and let cool completely. 6. While puffs are baking, combine berries, sugar and lemon juice in a medium sauce
pan over high heat. Cook berries for 10-15 minutes stirring constantly, until jam sets
up. Move to fridge to chill. 7. In a stand mixer beat heavy cream till soft peaks form. Add sugar and beat to stiff
peaks. Use a knife or your finger to pull puff apart in half. Fill cold puffs with jam,
whip cream, and sprinkle with powdered sugar. Enjoy Abruzzi Ryeclairs Yields 12 Medium Eclairs 1 cup water 1 stick butter 1/2 teaspoon of sea salt 2 tablespoons cane sugar 1 cup abruzzi rye flour, milled fine 1/8 cup all purpose flour 3 large eggs, 1 egg white Filling: 2 cup heavy cream 4oz dark chocolate 12 oz chocolate 1 cup cream 1/8 cup powdered sugar Option: 1 tablespoons bitters 1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper. 2. Place the water, butter, sugar and salt in a heavy saucepan over medium-high heat.
Bring to a boil. Add the flour all at once and stir with a wooden spoon until it forms a
thick dough. Continue to cook while stirring for about 1 minute until dough pulls
away from sides. 3. Transfer the dough into the bowl of an electric mixer, fitted with a paddle
attachment. Mix on medium speed for 30 seconds to cool the dough down to a warm
temperature. Add the eggs, one at a time, mixing well after each addition. After all the
eggs have been added continue to mix, increasing the speed to high, until the dough is
smooth, thick and shiny, about 3 minutes. 4. Load the dough into a piping bag, and pipe the dough onto the prepared baking
sheets in logs, spacing about 2 inch apart. Dust with powdered sugar. 5. Bake for 10 minutes (depending on the size) at 425. Lower the oven temperature to
375 and bake another 15 minutes, until the dough has risen and is golden brown.
Remove from the oven and pierce the side of each puff with a sharp knife to let the
steam escape. transfer to a wire rack set on your range and let cool completely. 6. While puffs are baking, melt chocolate with cream in a double boiler in medium
sauce pan over medium heat. Move to fridge to cool. Use the double boiler again to
melt, chocolate and cream together. Set aside. 7. In a stand mixer beat chocolate cream mixture till soft peaks form. Add sugar and
beat to stiff peaks. Use a knife to cut eclairs in half. Dip top half of eclair into
ganache, set aside. Fill cold bottom eclair chocolate whip cream and place ganache
top on. Enjoy Information: Koda Farms Kokuho Rose Brown Rice Certified Organic Heirloom Whole Grain Brown Kokuho Rose® brand – medium
grain – rice grown exclusively on Koda Farms since the 1950s. Unlike modern
varieties, Kokuho Rose is a true heirloom, possessing hallmarks that stand in stark
contrast to those considered desirable in industrial scale farming. In essence, Kokuho
Rose is slow to mature, low in yield, and tall in stature – adding significant effort to
its production. Preserving this proprietary strain of rice requires a three year
commitment merely to produce the seed, which Koda Farms fulfills by maintaining
their private seed nurseries. A perfect expression of the land it was specifically bred to
thrive upon, we consider our rice to be “au terroir”. Whole grain with bran layer
intact, our genmai (Japanese for “brown rice”) is complex and subtle, light floral
flavor with a naturally slightly sweet afternote. Tender texture, but more substantial
than our white KR. . Perfect for table rice, sushi, as well as other traditional medium
grain preparations which depend on a similar starch profile such as Italian risotto and
Spanish paella. http://www.kodafarms.com Grist & Toll Urban Mill in Pasadena, CA sourcing local grains. Red Fife (Tehachapi Grain Project) Landrace flour by way of Canada. 1800s dominant and highest regarded bread flour.
Exceptional flavor and golden color. Abruzzi Rye (Tehachapi Grain Project) Abruzzi rye that was famous in the Carolina Territory during our colonial era—the
very rye flour used in “thirded breads,” such as the famous Boston brown bread. The
kernels of this grain are lovely green-gold in appearance with aromatic qualities of
bold mineral, spice, and sweet cream over deep, nutty grain flavors. https://www.gristandtoll.com http://www.tehachapigrainproject.org Red Bread Red Bread is a whole grain, sourdough bakery started in Venice, CA in 2011. We
believe that bread and pastries should be nutrias and delicious, and rely on natural
fermentation to leaven almost all of our offerings. We believe all good food requires
is good ingredients, care and time. We are constantly striving to bring the best of
California fields to your door. Voted Best Pie, Best Cookie and Best Rye Bread in Los
Angeles. Order online for delivery to your door. http://www.eatredbread.com Chef Rose Lawrence Rose is the chef and owner of Red Bread. Rose is a fantastic about using whole grains
from california farmers and millers. She is committed to understanding the science,
art and magic of real food treated with care. Rose is passionate chef/baker and
believes in the power of fermentation. She is actively involved in food justice issues. FERMENTING GRAIN Minh Phan of Porridge and Puffs BEYOND THE GRAIN: SPROUTS & FERMENTATION SPROUTS Benefits ● “Sweet spot” straddling being a grain and a green plant which has all the
nutrients of the grain but easier to digest
● Some sprouts have more vitamins than its grain counterpart, since the
sprouting process means increase of vitamin C, minerals, and the benefits of
chlorophyll (stabilizes sugar levels, helps deliver vitamins and moisture to the
body, antioxidants)
● Provides variety in flavors and textures. Adding a dose of “fresh” to earthy,
nutty flavors
Buy a fancy sprouter or do it the easy way. 1. Soak grain/dried legume for 4-12 hours depending on grain
2. Make a paper towel bed in a plastic container.
3. Put down soaked grains.
4. Mist a few times a days. Sprouting will begin within hours.
5. Keep in a cool place. Mist 2-3 times a day, keeping grain and paper towel
moist, but no pooling of water. Be sure roots stay moist.
6. Give it indirect sun an hour a day, especially when close to harvesting time for
a boost of chlorophyll. Keep misting 2-3 times daily,
7. Sprouts are ready to be consumed when they taste good.
GRAIN FERMENTATION ● History, culture, benefits: A LOT!!
Keep In Touch! Minh Phan // [email protected] // porridgeandpuffs.com // IG:
mignardisesla Robin Koda // [email protected] // http://www.kodafarms.com NUKADOKO ● Nuka mean rice bran. Doko means bed. Nukadoko means rice bran bed used
for fermentation
● What exactly is rice bran? Magical product (and currently underused one).
Introduce Robin of Koda Farms (one of oldest farming family in California. A
favorite farmer)
● What is nukadoko and how to make it and use it.
Nuka Recipe (15-20% Salt to Rice Bran) ● 75 grams salt (use 100 grams for a more stable and saltier bed) ● 500 (about 1.1 lbs) grams rice bran ● 200 grams mead or yeasty beer or kombucha ● 300 grams purified water ● Kombu, Aromatics, Vegetables/Fruits (use scraps if you have them. Do not use
citric, anything too acidic) 1. Roast bran until toasty (you’ll smell it) 2. Mix salt and warm rice bran. Let cool to room temp. 3. Incorporate beer into bran and salt mixture. 4. Add 200 grams of water and mix by hand. If the mixture is still dry, add a
tablespoon of water at a time until you get a moist, soft paste. Should be moist but
stiff enough to hold shape. 5. Press nuka into a container. You now have a nukadoko, but it’s not ready to be
used yet. 6. Bury kombu, aromatics, vegetables into nukadoko 7. Leave on counter covered with clean cloth/paper towel for 24 hours. 8. Mix/aerate and replace vegetables every 24 hour, more often if above 80 degrees.
Feel free to taste the veggies in this process, but know the bed is not ready (veggies
will be salty and limp). 9. Keep feeding nuka for 3 days with new kombu/vegetables, disposing “used”
pieces. By the third day, nuka will give off a sweet, fermented smell. Vegetables will be
less salty and have a nice complexity. 10. Keep nuka bed healthy in refrigerator, feeding it at least once a week with new
vegetables/fruit. Fruit and vegetables can ferment from a few hours to a full day
depending on size, sugar content, moisture level, etc. Pull vegetables from bed, rinse
and taste. Vegetables can be pulled out of bed, cleaned and saved until ready to use
within 48 hours. GRAIN BOWLS Jason Prendergast of Tender Greens FRENCH BLACK OATS, STRAUS YOGURT, DRIED PEACHES,
CINNAMON HONEY Serves 2 1 cup French Black Oats 3 cups Filtered Water Pinch Kosher Salt 2 oz Straus Organic Yogurt 2 ea Organic Old Fashioned Peaches ¼ t Fresh Ground Saigon Cinnamon Stick 3 oz Unfiltered Organic Honey 1. Quarter peaches, remove seeds and slide into ¼” slides, place on dehydrator
trays and dehydrate according to manufacture suggested settings. Once dry,
hold in an airtight container.
2. Place honey in a sauce pot over low heat, bring to a simmer and add cinnamon,
remove and hold for use.
3. In a medium sized sauce pot, bring water to a simmer, gradually add in oats
and whisk to combine. Place on low, simmer and cook for approximately 35
minutes until oats are fully bloomed. Season with a pinch of salt
4. Place cooked oats in a bowl. Top with yogurt, dried peaches and a drizzle of
cinnamon honey.
RED FIFE WHEAT SALAD, BLACK TUSCAN KALE, APPLES, PICKLED
RAISINS & CIDER DRESSING Serves 4 7.5 oz Red Fife Wheat 2 T Sea Salt 1 gal Filtered Water 1 bunch Organic Tuscan Kale 2 ea Organic Apples 2 oz. Market Raisins or Homemade 1 cup Champagne Vinegar ½ c Filtered Water 1 ea Cinnamon Stick ½ oz Ginger, Peeled and Sliced 2 cup Apple Cider 1 cup Cider Vinegar 1 ea Shallot, Minced ½ cup California Olive Oil Kosher Salt to Taste ½ cup Toasted Pistachio Kernels Pickled Raisin Method 1. In a medium sized sauce pot, combine champagne vinegar, water, ginger and
cinnamon stick, bring to a high boil.
2. Place raisins in a non-reactive container, pour hot liquid over the top, cover
and let sit at room temperature for 6-8 hours. Remove ginger, cover and
refrigerate overnight.
Cider Dressing Method 1. Place apple cider in a non reactive sauce pot and bring to a high simmer,
continue simmering until reduced by half.
2. Place reduced cider in a non-reactive container while warm, add shallots,
pinch of salt and cider vinegar.
3. Allow to cool, then whisk in olive oil. Adjust seasoning with kosher salt.
Refrigerate once cool.
Red Fife Cooking 1. Bring water and sea salt to a boil in a large pot.
2. Add Red Fife to boiling liquid, continue cooking until Red Fife is bloomed,
approximately 20-25 minutes.
3. Drain water through a strainer, spread Red Fife on a baking tray and allow to
cool or come to room temperature.
Finishing and Plating 1. Remove stems, wash and dry kale. Cut into fine threads.
2. Quarter apples, remove seeds and cut into ¼” slices.
3. Add cooked Red Fife to a bowl, add 3-4 tbsp of reserved dressing, along with
apples and kale.
4. Place in the center of a plate and spread out with the back of a spoon. Top with
toasted pistachios.
FARRO WHEAT RISOTTO, PUMPKIN & POMEGRANATES Serves 4 6 oz Farro Wheat 2 qt Pumpkin Stock* ½ cup Hard Cider 1 cup Pumpkin Puree** 1 oz Olive Oil Kosher Salt as Needed 2 tbsp Olive Oil Blend 1 ea Shallot Minced 2 oz Toasted Pumpkin Seeds 1 ea Pomegranate Seeded *To make Pumpkin Stock, boil pumpkin pieces in a medium sauce pot with 2 qts of
water. Bring to a simmer and cook for 35-40 minutes and strain through a fine mesh
strainer. **Purchase any Organic Pumpkin Puree or visit tendergreens.com/cookbook for the
recipe Pumpkin Risotto Method 1. Bring pumpkin stock to a high simmer in a sauce pot.
2. Place a Dutch oven over low-medium heat and add remaining olive oil, once
warm, add shallot.
3. Add farro wheat and a pinch of salt, allow to toast till farro releases nutty
fragrance, about 2-3 min.
4. Add cider, stir and allow cider to reduce completely.
5. Season with kosher salt and begin ladling in pumpkin stock.
6. Continue stirring with a wooden spoon and adding stock gradually until farro
becomes creamy in texture, about 30 min.
7. Add pumpkin puree, adjust seasoning and warm plates for serving.
Finishing and Plating 1. Place risotto into warmed bowls.
Garnish with pomegranate and pumpkin seeds, serve and enjoy. 2. PASTA Stefano de Lorenzo PASTA 500 gr “00” flour 500 gr Sonora flour 480 gr eggs WHOLE GRAIN PASTA 1 kg Sonora flour 500 grams water Wild arugula and cherry tomato sauce: ● in a mixing bowl add four cups mixed cherry tomatoes cut in two, four cups of
fresh wild arugula, ofour tablespoon of sliced almonds, parmesan cheese, salt
and pepper to taste.
● in a small sauce pan warm on medium heat two cup of EVOO, one garlic clove
and a teaspoon of chilly pepper.
● when pasta is cooked al dente, add to the mixing bowl, gently mix with the rest
of the ingredients and pour the warm EVOO on top.
For the pasta, mix flour and liquids in the kitchenAid till well mixed. Let pasta dough
rest for 15/20 minutes before shaping it. As simple as that!